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Ingredients
8 light skinned potatoes (such as Estima), washed and scrubbed
50 g (2 oz) Pure spread, melted
For tomato filling:
50 g (2 oz) Pure spread
250 g (9 oz) cherry tomatoes
1 bunch spring onions (chopped)
12 fresh basil leaves
2 cloves garlic (crushed)
For mushroom filling:
50 g (2 oz) Pure spread 250 g
(9 oz) mushroom selection (sliced)
2 tbsp sherry
1 tbsp lemon juice
½ tsp nutmeg
2 tbsp chopped tarragon
Preheat oven to 200C, 400F or gas mark 6.
Cut potatoes in half and scoop out centres to make a hollow in each half. Brush potatoes on both sides with melted Pure and place onto a greased baking sheet. Season with the salt and paprika. Bake for 20-25 minutes until crispy and lightly golden.
Fry tomato and mushroom fillings separately until softened then pile into potato halves. Heat in oven for five minutes.
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